Description

Delight in these easy-to-make Red Velvet Cake Mix Cookies—a perfect blend of moist red velvet flavor with a creamy, sweet cream cheese coating. This recipe uses a boxed cake mix, eggs, and whipped cream cheese spread to create soft, chewy cookies rolled in powdered sugar for an irresistible finish. Ideal for when you want a quick and festive treat without the fuss of baking a full cake.

Ingredients

Scale

Dry Ingredients

15.25 ounce (1 box) red velvet cake mix
½ cup powdered sugar

Wet Ingredients

2 large eggs
½ cup whipped cream cheese spread

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Instructions

Preheat oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two half-sheet baking pans with parchment paper to prevent sticking and ensure even baking.
Mix dough: In a large mixing bowl, use a stand or hand mixer to beat together the red velvet cake mix, eggs, and whipped cream cheese spread for 1-2 minutes until a soft, sticky dough forms. This ensures all ingredients are well combined and the dough is smooth.
Prepare powdered sugar coating: Pour the powdered sugar into a shallow bowl. This will be used to coat the cookie dough balls, giving the cookies a sweet, crackled exterior.
Scoop and coat dough balls: Using a 1 ½ tablespoon cookie scoop, drop balls of dough into the powdered sugar. Roll the dough in the sugar to coat evenly, then shape into smooth, even balls to ensure uniform baking.
Arrange and bake: Place the coated cookie dough balls about 1-2 inches apart on the prepared baking sheets to allow room for spreading. Bake in the preheated oven for 8-11 minutes or until the edges are set but the centers remain soft.
Cool and serve: Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack. Serve warm for the best texture and flavor or at room temperature.

Notes

For thicker cookies, chill the dough for 30 minutes before scooping.
Adjust baking time slightly if using a convection oven, reducing by 1-2 minutes.
Whipped cream cheese spread can be substituted with regular softened cream cheese, but it may alter the texture slightly.
Store cookies in an airtight container at room temperature for up to 3 days.
Freezing cookie dough balls before baking is possible—freeze on a tray, then transfer to a bag for up to 1 month. Bake from frozen, adding a couple minutes to bake time.